EditorialGemma Lin, a chef in Taiwan, visits her ancestors’ tomb and makes offerings in New Taipei City, Taiwan, on March 17, 2023. (I-Hwa Cheng/The New York Times)
EditorialGemma Lin, a chef in Taiwan, visits her ancestors’ tomb and makes offerings in New Taipei City, Taiwan, on March 17, 2023. (I-Hwa Cheng/The New York Times)
EditorialGemma Lin, a chef in Taiwan, visits her ancestors’ tomb and makes offerings in New Taipei City, Taiwan, on March 17, 2023. (I-Hwa Cheng/The New York Times)
EditorialWhat is it about the director Wes Anderson that draws stars like Frances McDormand and Tilda Swinton again and again? There are many reasons, but the nightly feasts don’t hurt. (Mona Chalabi/The New York Times)
EditorialWhat is it about the director Wes Anderson that draws stars like Frances McDormand and Tilda Swinton again and again? There are many reasons, but the nightly feasts don’t hurt. (Mona Chalabi/The New York Times)
EditorialThe feast Nadia Hamila plans for Eid al-Adha this year, which includes lamb mechoui, center, surrounded on the plate by grilled eggplant in a chermoula marinade with bread and Moroccan salads like the ones here: carrot salad, tomato salad and roasted red pepper salad, in London, July 10, 2021. (Lauren Fleishman/The New York Times)
EditorialBright pickled shallots and crisp scallions balance the richness of suon kho, northern Vietnamese pork ribs that are grilled then braised in a savory caramel sauce, in New York, Jan. 25, 2021. Food styled by Rebecca Jurkevich. Props styled by Paige Hicks. (Johnny Miller/The New York Times)